Preparation:
Preheat oven to 400 degrees.Preparation:
Sauce:Preparation:
Preheat oven to 375 degrees.Preparation:
Heat stock in 2 qt. saucepan until it is steaming.Preparation:
Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.Preparation:
Preheat oven to 350 degrees. Select a baking pan the size of the phyllo leaves.Preparation:
The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight or up to 2 daysPreparation:
Toss fresh cranberries with cornstarch. Reserve.Preparation:
Peel celery root; core apple. Grate both on the large holes of a box grater. Toss with lemon juice.Preparation:
Preheat oven to 375 degrees.Preparation:
Preheat oven to 375°. Line a baking sheet with parchment paper.Preparation:
Line a large sieve with a double layer of cheesecloth; set sieve over bowl.Preparation:
Slice eggplants lengthwise about 1/2 inch thick. Heat 2 teaspoons of oil in a large skillet over medium heat. Add single layer of eggplant to skillet and cook until softened, 3 to 4 minutes per side.Preparation:
Preheat the oven to 375 degrees Brush the interior of a 6-cup soufflé mold with the softened butter.Preparation:
Brush lamb chops with oil, season with thyme and black pepper.Preparation:
1. In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil. Season with salt and pepper. Set aside.Preparation:
Preheat oven to 375 degrees.Preparation:
Mix first 10 ingredients in large bowl.Preparation:
Toss together greens, pepper, cucumber, green onions and tomatoes. Toss with dressing. Scatter olives and feta over the top. In heavy skillet heat the olive oil. Add shrimp, garlic and oregano. Toss over high heat until shrimp are pink, curled and just cooked through. Season with salt and freshly ground black pepper. Spoon over salad.Preparation:
In a large skillet, heat oil over medium-high heat.Preparation:
Preheat oven to 375 degrees. Drain spinach and remove excess moisture. Place ricotta in a cheesecloth-lined colander, and let drain 2 hours. Combine ricotta, 2 tablespoons Parmesan and cornstarch; stir well. Add drained spinach, green onions, basil, oregano, thyme, and salt; stir well.Preparation:
Preheat oven to 375 degrees F.Preparation:
1. Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.Preparation:
Zest lemons and cut into julienne. Make juice with two.Preparation:
Mix breadcrumbs, basil and thyme and lemon peel on a large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness.Preparation:
Clean mushrooms, rinse in water, drain.Preparation:
For the White Wine Tomato Basil Sauce:Preparation:
In a coffee grinder or spice grinder, grind dried mushrooms to the consistency of coffee. Set aside.Preparation:
Peel rhubarb. Cut into ¼-inch slices.Preparation:
Preheat oven to 425 degrees.Preparation:
Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.Preparation:
for the sauce:Preparation:
Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil.Preparation:
Heat the oven to 375°F.Preparation:
In medium bowl, combine all ingredients except oil and cheese; mix well. Shape into 6 patties about 1/3 cup each.Preparation:
Filling:Preparation:
Cut artichoke bottoms flat. Cut leaves across in half. Blanch in boiling water for 15 minutes. Cool, remove inside. Stuff with sausage meat. Cover with bacon slices. Sprinkle onion and carrot over bottom of baking dish. Arrange artichokes on vegetables. Pour stock over. Bake at 350 degrees F. for 40 minutes or until artichokes are tender. Serve hot.Preparation:
1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream.Preparation:
Clean and cut the tender part of asparagus into 2-inch pieces.Preparation:
Trim and cut asparagus into 1-inch lengths. Blanch in salted boiling water for 3 minutes. Drain and chill in cold water. Drain on pat dry. Reserve in a bowl.Preparation:
Preheat oven to 350 degrees.Preparation:
Use a variety of fish like bass, cod, flounder, whiting, orange roughie, or tilefish. Cut into 1 inch cubes.Preparation:
Preheat oven to 350 degrees.Preparation:
Blend the spices into a blender to obtain a fine powder.Preparation:
Steam broccoli and carrots until tender crisp; drain and rinse under cold water; drain well.Preparation:
Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic breadPreparation:
In a bowl, pour boiling water over mushrooms, and soak 30 minutes or more. In a 4-quart saucepan, sauté onion in butter over moderate heat, stirring until softened.Preparation:
Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.Preparation:
Roasted Butternut SquashPreparation:
In a saucepan melt butter. Add onion. Mix for a minute. Do not brown. Pour chicken broth. Mix well with roux. Add sliced carrots and sliced ginger. Simmer for 30 minutes.Preparation:
Sprinkle the chicken with salt and pepper.Preparation:
Preheat oven to 375°. Line a baking sheet with parchment paper.Preparation:
Mix all the ingredients in a large mixing bowl. You'll end up with a very lumpy batter (not a stretchy dough, don't worry!).Preparation:
Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.Preparation:
In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes. Reserve 1 cup couscous and save remaining for another use.Preparation:
1. In a large bowl, break up feta with a fork. Whisk in vinegar, olive oil and mustard.Preparation:
Preparation:
Cook the beans:Preparation:
Preheat oven to 350 degrees. Select a roasting pan to fit six 1/2-cup ramekin or custard cups.Preparation:
Preheat the oven to 275 degrees F.Preparation:
Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture.Preparation:
For the lamb medallions:Preparation:
Preheat the oven to 300 degrees F. Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic.Preparation:
Peel eggplants. Cut into halves lengthwise. Slice across and sprinkle with lemon juice.Preparation:
Preheat oven at 350 degrees.Preparation:
Preheat oven to 450°F.Preparation:
First make the dough. Have 175ml (6fl oz) lukewarm water ready. Put the yeast into a couple of tablespoons of the warm water in a small bowl and add a tablespoon of the flour. Stir together, then leave somewhere warm to “sponge” for 20 minutes or soPreparation:
Roll the dough to 1/4-inch thickness.Preparation:
Preheat oven to 400 degrees.Preparation:
For the Preferment starter:Preparation:
Prepare the orange shells: Cut the oranges across in halves. Remove some of the pulp from the orange halves and cut a thin slice off the bottom to level shells. Fit the orange shells with a band of foil, doubled, to form a standing collar extending 1 1/2-inch above orange shells.Preparation:
Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.Preparation:
In a small bowl, mix together the fish sauce, lime juice and sugar. Whisk to dissolve sugar. Set aside.Preparation:
Preheat the oven to 190C/375F/Gas 5.Preparation:
Slice eggplants into 1/4-inch thick rounds. Sprinkle with salt, and layer in a colander. Set aside to drain for 20 minutes.Preparation:
Make ice cream:Preparation:
Preheat oven to 400 degrees. Place chicken skin side down in a broiler proof dish. Stir remaining ingredients together and pour over top. Bake 15 minutes.Preparation:
Cook bulgur according to package instructions. Cool.Preparation:
Zest lemons and cut into julienne. Make juice with two.Preparation:
FOR THE MERINGUE:Preparation:
Preheat oven to 400 degrees.
Preparation:
Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.Preparation:
Heat the oil in a saute pan. Stir in the fennel and cook over low heat for 10 minutes. Peel tomatoes, remove seeds, and chop. Add the tomatoes, garlic and saffron to the fennel. Season with cumin and coriander. Simmer for 20 minutes.Preparation:
Scrub mussels under cold water. Remove beards and drain. In a large saucepan or kettle add mussels, bay leaf, peppercorns, cloves, and wine. Cover and bring to a boil. Cook over high heat until mussels open, 4 to 6 minutes. Strain mussels. Remove from shells. Save broth.Preparation:
Preheat oven to 350 degrees.Preparation:
Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.Preparation:
Blanch the tomatoes in salted boiling water, remove, and shock in ice water. Peel the tomatoes and reserve the peel for the fried garnish.Preparation:
Clean and scrub mussels.Preparation:
For the White Wine Tomato Basil Sauce:Preparation:
Oil a 33 x 23-cm (13 x 9-inch) rectangular pan and line with parchment paper, letting it hang over the sides.Preparation:
Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.Preparation:
If using fresh peas, add to a pot of salted boiling water, and cook for about 3 to 5 minutes, until tender. Drain the water and cool the peas completely.Preparation:
For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.Preparation:
Peel and finely chop the onion and garlic, then trim and slice the leek. Chip and chop the fennel, carrots, celery and courgettes, then pick and roughly chop the parsley leaves.Preparation:
Poach pears:Preparation:
Preheat oven to 400°F.Preparation:
Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set aside for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add eggplant and shallots and sauté until very tender. Remove from heat.Preparation:
For salad:Preparation:
Rinse your grains and lentils off in a fine colander, set aside.Preparation:
Cut the grouper or halibut fillet into small cubes. Season with1/2 of the saffron, 1/2 of the olive oil, and Aromat seasoning.Preparation:
1. Prepare tomatoes. Heat oven to 225 degrees. Drop the tomatoes into a pot of boiling water, and, if necessary, weigh them down with a heavy slotted spoon, to keep them from floating. After 2–3 minutes, test by pulling off a bit of skin with a paring knife. If it comes off easily, pull tomatoes out, one by one, and drop them into the ice bath. After a minute or two, retrieve them and peel off the skin.Preparation:
In a large saucepan, simmer plain rice in the 3 cups of chicken stock.Preparation:
Preheat oven to 375 degrees.Preparation:
Preheat oven to 400 degrees. Wash asparagus and trim. Cut to even lengths, about 7 inches. Brush asparagus with olive oil and arrange in a single layer in a shallow baking pan. Season well with salt and pepper. Sprinkle with a little Parmesan.Preparation:
This is a real hit with the Freekeh Foods team!Preparation:
Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish. In a small bowl, combine the oil with the thyme, garlic, salt, and pepper.Preparation:
Shave the asparagus into thin ribbons with a vegetable peeler or a slicer starting at the root end, shaving downwards towards the tip.Preparation:
Toss the cherry tomatoes with some olive oil and salt and pepper. Roast them, cut side up, at 275°F for about 25 minutes. You don;t want them to dry out completely.Preparation:
Roasted Cherry Tomato Sauce:Preparation:
Combine the edamame, chickpeas, mushrooms, water, garlic, cumin, soy sauce and salt and pepper in a food processor and process until smooth. Transfer into a large bowl.Preparation:
In skillet, heat oil over medium heat; cook garlic, ginger and cumin seeds, stirring, for 1 minute. Add onion, salt and pepper; cook, stirring occasionally, until onion is softened, about 4 minutes.Preparation:
Whip the cream until firm. Fold in the melted chocolate.Preparation:
Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.Preparation:
Clean the tomatoes and cut the top off. Empty the inside with the help of a spoon, keeping the pulp and top. Preheat the oven to 180 degrees.Preparation:
Toast the coriander seeds, crush them and add 2 tablespoons of olive oil.Preparation:
Roasted Garlic Pastry:Preparation:
Prepare the eggplant stew a day ahead. Wash and cube with the eggplants with the skin.Preparation:
Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate.Preparation:
1. In a bowl, combine cannellini beans, red onion, tuna, tomatoes, olives, chopped parsley, 2 tablespoons of the reserved olive oil, lemon juice, lemon zest, salt, and pepper, tossing gently to combine. Stir in arugula.Preparation:
Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper.Preparation:
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, garlic, salt and pepper. Sautee over medium heat until the vegetables soften, about 5 minutes. Add the bay leaf and oregano. Add the stock and bring to a boil.Preparation:
Preheat oven at 350 degrees.Preparation:
Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).Preparation:
Dressing:Preparation:
In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat for 5 minutes, stirring a few times. Add the tomatoes with their juices, the water and garlic and bring to a boil over moderate heat. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour. Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.Preparation:
Split zucchini lengthwise. Cut into 2 inch pieces. Scoop out center. Blanch 5 minutes in salted boiling water. Drain and cool in cold water.Preparation:
Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Make sure you salt the zucchini slices generously and then let them “sweat” for about 30 minutes. Zucchinis are made up of a lot of water! You can then run two fingers on either side of the slices, squeezing all the way down over a bowl or the sink, releasing even more water. Pat the slices dry using a clean towel to do this. Make sure the zucchini slices are dry.
Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale. Weight of specific 'ingredients in grams |
|||||||
---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |